This traditional dish is made from lotus root stuffed with Japanese mustard and miso paste, the covered batter made from egg and flour and fried. It is said that the dish was first prepared for the third-generation Han (a feudal lord or a daimyo) in the Edo Period, who became ill. The lotus root texture and the taste of mustard miso are very popular to be enjoyed with alcohol, as a component of lunch boxes, and to be served in tea ceremonies.
Mori Karashirenkon is a long-established Karashirenkon store that has inherited the taste of Karashirenkon, which has been loved by locals as a nutri…
Foods Karashi Renkon
This spot is a favorite for those looking to savor fresh sweetfish (ayu) from the Midorikawa River. Whether it's sashimi, grilled with salt, or the s…
Foods
The building of this restaurant is an old house, which is about 200 years old, where you can enjoy local specialty called Dengaku, a kind of barbeque…
Foods Traditional Japanese
The founder of "Ajisen Ramen" added garlic to the Kurume-style Ramen to create the Kumamoto-style Ramen. Currently, we have over 800 stores in 14 cou…
Foods Kumamoto Ramen
This restaurant dishes using local ingredients, such as “Akaushi”, “Basahi”, and rice cooked in earthenware pots with rice produced locally. It is lo…
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